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Introduction 1
Introduction to Food Safety 2
Receiving Foods 4
Storage of Food 8
Hazards to Our Health 11
Food Allergies 12
Microbiology of Foods 13
Common Foodborne Illnesses 18
Personal Hygiene 22
Food Preparation 24
Cooking, Hot Holding,Cooling & Reheating 25
Cleaning and Sanitizing 31
HACCP Food Protection System 35
Pest Control 38
Plumbing 48
Operating a Temporary Food
Service Establishment 51
Required Postings 53
Reduced Oxygen Packaging 55
Local Laws 56
NYC Health Code Extracts 58
Food Defense Strategies 60
Trans Fat 62
Workplace Safety and Health 66
Form 198E Food EstablishmentInspection Report 69
Quizzes 75
Numbers to Remember 79
Work Sheets 83
TABLE OF CONTENTS
C I T Y O F N E W Y O R K
DEPARTMENT OF HEALTH & MENTAL HYGIENE
R E V I S E D E D I T I O N , 2 0 1 3
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If you have questions or com-ments regarding this manual,please
call the Health Academy at(917) 492-6990. Other telephonenumbers
and addresses are listedbelow.
If you wish to contact:
OATH HEALTH TRIBUNAL66 John Street, 11th FloorNY, NY 10038
% (212) 361-1000
BUREAU OF FOOD SAFETY &COMMUNITY SANITATION125 Worth Street,
9th & 10th FloorsBox CN-59A, NY, NY 10013Food Safety:
% (212) 676-1600Community Sanitation:
% (212) 676-1651
CITYWIDE LICENSING CENTER42 BroadwayNY, NY 10004
% (212) 487-4436
HEALTH ACADEMY 413 East 120 Street2nd FloorNY, NY 10035
% (917) 492-6990
INSPECTOR GENERAL80 Maiden LaneNY, NY 10005
% (212) 825-2141
RESTAURANT WORKERSAFETY AND HEALTH
% (212) 788-4290
REVISED EDITION 2013
Published by the New York City Department of Health and Mental
HygieneDivision of Environmental Health125 Worth StreetNew York, NY
10013
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The Health CodeThese are regulations that were
formulated to allow the Departmentto effectively protect the
health of thepopulation. Among the rulesembodied in the Health Code
isArticle 81 which regulates the oper-ations of food establishments
forthe purpose of preventing publichealth hazards.
Environmental Health Division The Division of Environmental
Health is the Commission within theHealth Department that is
concernedwith public health and works toeliminate the incidence of
injury andillness caused by environmental factors.
There are several Offices andBureaus within this division. Oneof
these is the Bureau of FoodSafety and Community Sanitationthat has
the responsibility for con-ducting inspections of food serviceand
food processing establishments.These inspections are performed
byPublic Health Sanitarians.
Anti-corruption WarningAll Sanitarians have Department
of Health and Mental Hygienebadges and identification cardswhich
they must display wheneverit is requested of them.
It is illegal to offer a Sanitarianany bribe, gratuity or reward
forofficial misconduct; this is a crime
that can result in fines, and /orimprisonment, and the
revocationof permits. Also, Sanitarians are notauthorized to
conduct any monetarytransactions on behalf of theDepartment.
Inspector General
This is an office that exists withinthe Health Department with
theresponsibility of investigating anyincidence of alleged corrupt
activity.Investigations may be conducted asa result of complaints
by employeesof the Department or members ofthe public.
Health Academy
The Health Academy is an officewithin the Division of
EnvironmentalHealth. One of its responsibilities isto provide
training and certificationcourses for individuals from the publicas
mandated by the Health Code.The Food Protection Course is oneof the
courses taught here. The FoodProtection Course is required by
theHealth Code for supervisors of foodservice establishments and
non-retailfood processing establishments. Theseindividuals must
take the course andpass an examination before a certifi-cate is
issued to them. A personholding such a certificate must be onthe
premises and supervise all foodpreparation activities during all
hoursof operation. Several supervisors with
this certification may be needed at anestablishment to have
coverage dur-ing all shifts, vacations or illnesses.
The Food Protection Manual hasbeen designed to assist
participantsof the course to better understandthe principles of
safe food handling.It serves as a reference for food ser-vice
operators and it includes thenecessary information to pass thefinal
examination.
On-Line Food Protection CourseThe Food Protection Course in
English, Spanish and Chinese isnow also available on-line.
Thiscourse is designed for individuals withbusy schedules to study
at their con-venience. After the completion ofthe course, a final
examination isscheduled at the Health Academy.Registration is done
on-line. Thelink is: nyc.gov/foodprotectioncourse
Register for Health Academy
Classes On-LineYou may now register and pay
online for courses offered at theDepartment of Health and
MentalHygienes Health Academy, includ-ing the Food Protection
Course forrestaurants. This new service allowsyou to avoid going to
the CitywideLicensing Center to register for acourse. You may also
use the on-lineservice to pay for and request anappointment to
replace your FoodProtection Certificate.
How does it work?Go to the registration web page,
nyc.gov/healthacademy, select acourse and date, pay the
appropriatefee and receive confirmation.
You will be asked to provide somepersonal information before
regis-tering. In most cases, you will beable to select from a list
of coursedates. If you dont see a date that isconvenient, check
back as newcourse dates are added frequently.
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INTRODUCTION
The New York City Department of Health and MentalHygiene has the
jurisdiction to regulate all mattersaffecting health in the city
and to perform all thosefunctions and operations that relate to the
health of the people
of the city.
INTRODUCTION
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The United States has one of thesafest food safety systems in
the world,yet millions of Americans still getsick each year from
eating contami-nated foods; hundreds of thousandsare hospitalized;
and several thou-sand die. This means that there isstill tremendous
room for improve-ment in food safety standards.
Most food-borne illnesses arecaused by improper handling offood.
The statistics from the Centersfor Disease Control (CDC) showthat
some of the most commoncauses of foodborne illness are:
Sick food worker
Poor personal Hygiene/Bare handcontact
Improper holding temperatures
Improper cooling
Inadequate cooking and reheating
Cross contamination
Use of food from unknown source
What is Food-Borne Illness?
Any illness that is caused by foodis called food-borne illness.
A food-borne illness outbreak is defined asany incident involving
two or morepersons becoming ill with similarsymptoms from the same
source.Typically these illnesses are a directresult of
contamination of food byharmful microorganisms, (commonlycalled
germs) such as bacteria,
viruses, parasites, fungi etc. Injuryand illness caused by
foreign objects,dangerous chemicals and/or allergensin food is also
considered a food-borne illness.
Who is at Risk?We are all at risk of getting a food
borne illness; however, the effects aremore severe for certain
categories ofindividuals: Children whose immune system
(human bodys defense systemagainst diseases) is not fully
devel-oped yet.
Elderly individuals because theirimmune system is not robust
any-more and has weakened due to oldage.
Pregnant women where the threatis both to the mother and the
fetus.
Individuals with com-promised immune sys-tems e.g., Patients
withAIDS, cancer or indi-viduals who are diabet-ics, etc.
People on medication(antibiotics, immunosup-pressant, etc.).
What is food?
Food is any edible sub-stance, ice, beverage, oringredient
intended for useand used or sold forhuman consumption.
What are Potentially Hazardous
Foods (PHF)?
This expression refers to those foodsthat provide suitable
conditions forrapid growth of microorganisms.These include foods
that are high inprotein like raw or cooked animalproducts such as
meats, poultry,fish, shellfish (mollusks as well ascrustaceans),
milk and milk products(cheese, butter milk, heavy cream
etc.,),plant protein such as tofu, andstarches such as cooked rice,
cookedpasta, cooked beans and cookedvegetables like potatoes, cut
melons,cut leafy greens, cut tomatoes ormixtures of cut tomatoes,
as well asraw seed sprouts and garlic in oil.
Exceptions: Those foods that have alow water activity (.85 or
less) or thosethat are highly acidic with a pH of4.6 or below.
Air-cooled hard-boiledeggs with shells intact.
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INTRODUCTION TO FOOD SAFETY
QUICK REVIEW
1. All food service establishments must have a current and valid
permit issued by the NYC Health Department.
TRUE FALSE
2. Health Inspectors have the right to inspect a food service or
food processing establishment as long as it is in operation.
Inspectors must be given access to all areas of establishment
during an inspection. TRUE FALSE
3. Health Inspectors are authorized to collect permit fees and
fines on behalf of the Department. TRUE FALSE
4. Health Inspectors must show their photo identification and
badge to the person in charge of an establishment.
TRUE FALSE
5. According to the NYC Health Code, who is required to have a
Food Protection Certificate? ________________________________.
Potentially Hazardous Foods
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What is Ready-To- Eat Food?
Any food product that does notneed additional heat treatment
orwashing is called ready-to-eat food. Extra care must be taken to
ensurethe safety of these foods.
Where do we purchase foods?
All foods must be purchased fromapproved sources. These are
manu-facturers and suppliers who complywith all the rules and
regulations thatpertain to the production of theirproduct,
including having the
How do we store potentially
hazardous foods?
All foods must be kept free fromadulteration, spoilage, filth
orother contamination in order to besuitable for human
consumption.Potentially hazardous foods are ofparticular concern
because theyprovide the conditions suitable forthe growth of
microorganisms.These foods must be kept either hot orcold to
prevent microorganisms fromgrowing. Hot means 140F or aboveand cold
means 41F or below. Thetemperature range between 41F and140F is
known as the temperaturedanger zone. It is within this rangethat
microorganisms are comfortableand will grow rapidly. At 41F
andbelow, the temperature is coldenough to retard or slow down
thegrowth of microorganisms, whileabove 140F most of the
microor-ganisms which cause foodborne ill-ness begin to die.
Thermometers
The only safe way to determinethat potentially hazardous foods
arekept out of the temperature dangerzone is by the use of
thermometers.There are several different types ofthermometers. The
bi-metallic stem isthe most popular type. It is fairlyinexpensive,
easy to use, accurate to+ or 2F and easy to re-calibrate.
Also, it is available within the rangeof 0 to 220F making it
ideal formeasuring the required tempera-tures in a food
establishment.
Another thermometer in use isthe thermocouple which is very
accu-rate but fairly expensive. Lastly, there isa thermometer
called thermistor,which has a digital read out and iscommonly
called "digital thermometer."
These thermometers are used byinserting the probe into the
thickestpart or the geometric center of thefood item being
measured. The stemthermometer must remain in the fooduntil the
indicator stops moving beforethe reading is taken and must be
re-calibrated periodically to assure accuracy.
Calibration
Thermometers must be calibratedto ensure their accuracy. For
thermo-couple thermometers, follow theinstructions provided by the
manu-facturer. For some thermistor ther-mometers, placing the
thermometer
in 50/50 solution of ice and wateror boiling water, and hitting
thereset button will automaticallycalibrate the thermometer.
Bi-metallicstem thermometers may be calibratedby two methods:
Boiling-Point Method
Ice-Point method
Boiling-Point Method
Bring water to a boil.
Place the thermometer probe (stem)into the boiling water. Make
surethat the thermometer probe doesnot touch the bottom or sides
ofthe pan. Wait until the indicatorstops moving, then record
thetemperature.
If the temperature is 212F, donothing, the thermometer is
accurate.(This is the temperature of boilingwater at sea
level.)
If the temperature is not 212F,rotate the hex-adjusting nut
usinga wrench or other tool until theindicator is at 212F.
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Bi-metallicThermometer
Cold temperaturereading calibration
ThermocoupleThermometer
necessary permits to operate. The use offoods prepared at home
or in an unli-censed establishment is prohibited.
The Temperature Danger Zone?
Most microorganisms that causefoodborne illness typically grow
bestbetween temperatures of 41F and140F. This is commonly referred
toas the temperature danger zone. Oneof the basic and simplest ways
to keepfood safe is by keeping it out of thetemperature danger
zone.
212
165
140
41
32
0
DANGERZONE
Temperature
Danger
Zone
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Ice-Point Method
Fill a container with ice and water tomake a 50/50 ice water
slush.
Stir the slush.
Place the thermometer probe sothat it is completely submerged
inthe ice-water slush, taking carenot to touch the sides or the
bot-tom. Wait until the indicator nee-dle stops moving, then record
thetemperature.
If the temperature is 32F, donothing, the thermometer
isaccurate. (A 50/50 ice water slushwill always have a temperature
of32F at sea-level.) If the tempear-ture is not 32F, rotate the
hex-adjusting nut until the indicatorneedle is at 32F.
How to use a Thermometer
The following describes the propermethod of using thermometers:
Sanitize the probe by the use of
alcohol wipes. This is a fairly safeand common practice.
Othermethods such as immersion inwater with a temperature of
170Ffor 30 seconds or in a chemicalsanitizing solution of 50 PPM
forat least one minute, or swabbingwith a chlorine sanitizing
solutionof 100 PPM are also acceptable.
Measure the internal producttemperature by inserting the
probeinto the thickest part or the centerof the product. It is
recommend-ed that the temperature readingsbe taken at several
points.
Whenever using a bi-metallicthermometer, ensure that theentire
sensing portion from thetip of the probe to the indenta-tion on the
stem, is inserted in tothe food product.
Wait for roughly 15 seconds oruntil the reading is steady
beforerecording it.
Clean and sanitize the thermometerfor later use.
The first opportunity one has toensure that food is safe is at
thepoint of receiving. At this point caremust be taken to ensure
that allproducts come from approvedsources and/or reliable and
rep-utable suppliers. Incoming suppliesmust be received at a time
when itis convenient to inspect them andplace them into storage
promptly.There are various qualities and con-ditions one should
look for in dif-ferent food items.
Beef
Incoming supplies of beef can bereceived either fresh or frozen.
Freshbeef should be at 41F or belowwhile frozen beef should be at
0For below. Beef should be bright todark red in color with no
objection-able odor. To ensure that the supplyis from an approved
source, look forthe United States Department ofAgriculture
inspection stamp. Thiscan be found on the sides of the beefcarcass
or on the box when receivingportions of the carcass. This
inspectionis mandatory and the stamp indicatesthat the meat is
sanitary, wholesomeand fit for human consumption. Alsofound may be
a grade stamp whichattests to the quality of the meat andwill
certainly have an impact on itsprice. The inspection stamp is
themore important of the two stamps.
Lamb
Lamb, like beef, may have aninspection stamp as well as a
gradestamp. When fresh, it is light red incolor and has no
objectionable odorand the flesh is firm and elastic. Freshlamb is
received at 41F and frozenat or below 0F. (See stamps below)
Pork
Pork is also subject to USDAinspection. The flesh is light
coloredwhile the fat is white. A good wayto check for spoilage is
to insert aknife into the flesh all the way tothe bone and check
the blade forany off odors. (See stamps below)
Chicken and Poultry
Chicken and poultry are subjectto USDA inspection which must
beverified by the inspection stamp.(See stamps below) These must
bereceived either fresh at 41F andbelow or frozen at 0F or less,
asthey are naturally contaminatedwith the micro-organism
Salmonellawhich must be kept under control.
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USDA PoultryInspection Stamp
USDA PoultryGrade Stamp
USDA MeatInspection Stamp
USDA MeatGrade Stamp
RECEIVING FOODS
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Fresh fish
There is no inspection for freshfish other than what can be done
bysight and touch and ones sense ofsmell. This makes it more
impor-tant to purchase supplies from rep-utable and reliable
suppliers. Freshfish must be received cold and onice, 41F or less,
with no objection-able odor. The eyes must be clearand bulging, the
gills bright red andthe flesh firm and elastic. Fish thatis
spoiling will have a fishy odor;the eyes cloudy, red rimmed
andsunken; the gills grey or greenish;the flesh will pit on
pressure andcan easily be pulled away from thebones; the scales are
loose.
Smoked fish
Smoked fish provide ideal condi-tions for the growth of
Clostridiumbotulinum spores if left at roomtemperature. Therefore,
upon receipt,all smoked fish must be stored at38F or below.
It is important to adhere to thetemperature requirements stated
onthe label.
Shellfish
Shellfish is the term used todescribe clams, mussels, and
oysters.These belong to the family of mol-lusks. They are filter
feeders, that is,they absorb water from their envi-ronment, filter
out whatever nutri-ents are there and then expel thewater. Feeding
in this manner causesthem to absorb and accumulateharmful
microorganisms from pollut-ed waters. Since the whole shellfishis
eaten either raw or partiallycooked, it is critical to ensure
thatthey are harvested from safe waters.It is important to buy
shellfish fromreputable suppliers who can providethe shippers tags
which identify thesource of the shellfish. These tagssupply the
following information:
The name of the product
The name of the original shipper
The address of the original shipper
The interstate certificate numberof the original shipper
The location of the shellfish har-vesting area.
When purchasing small amountsfrom a retailer, a tag must be
pro-vided. This is a split-lot tag which
has all the information that is onthe original tag.
The shellfish tag is required to bekept together with the
product, thenwhenever the product is used up, itmust be kept for 90
days in order ofdelivery. The virus Hepatitis A isassociated with
shellfish.
Check if the shellfish is alive. Anopened shell may be an
indicationof dead shellfish. Gently tap on theshell, if the shell
closes then it isalive otherwise its dead and shouldbe discarded.
Both alive as well asshucked shellfish (shellfish that hasbeen
removed from its shell) mustonly be accepted if delivered at
atemperature of 41F or below.Following conditions would
auto-matically be grounds for rejection:
Slimy, sticky or dry texture
Strong fishy odor
Broken shells
Other Shellfish
Lobsters, crabs and shrimps belongto the family of crustaceans.
Freshlobsters and crabs must be alive atthe time of delivery. As
with otherseafood, a strong fishy odor is anindication of spoilage.
The shell ofthe shrimp must be intact and firm-ly attached. All
processed crustaceanmust be delivered at 41F or below.
Eggs
Eggs produced outside of NewYork State are inspected by the
U.S.Department of Agriculture whilethose produced within the State
areinspected by the New York StateDepartment of Agriculture
andMarkets. In either case, inspectedeggs will be identified by a
stampon the carton. Eggs have long been
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Split Lot Tag Shellfish Tag
It is strongly recommended that the invoices be kept withthe
tags to aid in tracing the lots history.
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associated with the micro-organismSalmonella enteritidis. This
bacteri-um has been found on the inside ofthe egg, so external
washing doesnot make eggs safe.
Eggs should be bought from sup-pliers who deliver them in
refriger-ated trucks and upon receipt, theseeggs must be kept
refrigerated at anambient temperature of 45F untilthey are
used.
Pasteurized Eggs
Pasteurization is a method ofheating foods to destroy
harmfulmicroorganisms. Pasteurized eggscome in many forms: intact
shell eggs,liquid eggs, frozen eggs, or in pow-dered form. Even
though these havebeen pasteurized, they still requirerefrigeration
to slow down growthof spoilage microorganisms to extendthe shelf
life. Only the powderedpasteurized eggs may be held at
roomtemperature.
Milk and Milk Products
Only accept Grade A pasteurizedmilk and milk products.
Harmfulpathogens such as Listeria monocy-togenes, E.coli 0157:H7
andSalmonella spp. are commonly asso-ciated with un-pasteurized
milk.
The expiration date on pasteur-ized milk and milk products
mustnot exceed nine calendar days fromdate of pasteurization, while
ultra
pasteurized milk and milk productsmust not exceed 45 days from
dateof ultra pasteurization.
Upon receipt, these productsmust be checked to ensure that
theyare well within the expiration periodand that they are at 41F
or below.This temperature must be main-tained until the product is
used up.
Fresh Fruits and Vegetables
The acceptable condition of fruitsand vegetables vary from one
itemto another. As a general rule of thumb,only accept those that
do not showany signs of spoilage. Reject anyproduce that shows
signs of decay,mold, mushiness, discoloration,wilting, and bad
odors.
A recent study done by the centerfor Science in the Public
Interest(CSPI) found that contaminated fruitsand vegetables are
causing more food-borne illness among Americans thanraw chicken and
eggs combined.Most fresh produce may becomecontaminated with
Salmonella andE.coli 0157:H7 due to theuse of manure
fertilizer(more common in Southand Central America, whichis a major
source of freshproduce to the UnitedStates).
Fresh produce must bethoroughly washed prior tobeing served raw.
Thisincludes all kinds of fruitsand vegetables includingproduce
that has a hardrind that is typically notconsumed, for example,
watermelons, cantaloupes, honeydews and all varieties of
melons,oranges, etc. Only potable runningwater should be used to
thoroughlywash these produce, and the use ofproduce scrubbing
brushes isstrongly recommended.
Canned Goods
It is a simple task to inspectcanned goods and remove from
cir-culation those cans that can causefoodborne illness. The first
step isto ensure that home canned foodsare not used in a food
service estab-lishment. All canned foods must becommercially
processed. A good canis free from rust and dents, properlysealed
and labeled and slightly con-cave at both ends.
A can with a dent on any of thethree seams (top, bottom or
side)must be removed from circulation.The same requirement is true
forseverely rusted, severely dented, leak-ing and cans with swollen
ends. Badcans may be rejected at delivery or seg-regated and
clearly labeled for returnto the supplier.
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swollen severe dents slight rustcritical major minor
Egg Cartons Stamps
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Modified Atmosphere
Packaged Foods
Various food items are packagedunder special conditions to
prolongtheir shelf life. These conditionsinclude the following:
Food is placed in a package andall the air is withdrawn:
vacuumpackaging.
Food is placed in a package, allthe air is withdrawn and gases
areadded to preserve the contents modified atmosphere
packaging.
Food is placed in a package, all the air is withdrawn and the
food
is cooked in the package: sous videpackaging.
Because of the absence of air, foodspackaged in this manner
provide idealconditions for the growth of theclostridium botulinum
micro-organism,unless they are refrigerated at tem-peratures
recommended by themanufacturer.
These products must be providedby approved sources and care
takento preserve the packaging duringhandling and when taking the
tem-perature.
Food establishments interested inmaking modified atmosphere
pack-aged foods must first obtain per-mission from NYC DOHMH.
For more information , please see Page 54.
Dry Foods
Dry foods such as grains, peas,beans, flour and sugar are to be
dryat the time of receiving. Moisturewill cause growth of molds and
thedeterioration of these products.Broken and defective packages
willindicate contamination; as will theevidence of rodent teeth
marks.
Whenever these products areremoved from their original
con-tainers, they must be stored intightly covered,
rodent-proofcontainers with proper labels.
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Refrigerated and Frozen
Processed Foods
For convenience as well as cuttingdown on costs, there has been
a greatershift towards using prepared pre-packaged refrigerated or
frozen foods.These routinely include deli andluncheon meats,
refrigerated or frozenentrees, etc. Care should be takenwhen
receiving these products to ensurequality as well as safety.
Followingare some guidelines:
Ensure that refrigerated foods aredelivered at 41F or
below.(Except, as noted previously,smoked fish must be received
at38 F or lower.)
Ensure that frozen foods aredelivered at 0F or lower.
All packaging must be intact.
Any frozen food packaging thatshows signs of thawing
andrefreezing should be rejected.Signs include liquid or frozen
liquidson the outside packaging, formationof ice crystals on the
packaging oron the product, and water stains.
QUICK REVIEW
1. The term "potentially hazardous food" refers to foods which
do not support rapid
growth of microorganisms. TRUE FALSE
2. Home canned food products are allowed in commercial food
establishments. TRUE FALSE
3. The Temperature Danger Zone is between 41F and 140F.
TRUE FALSE
4. Within the Temperature Danger Zone, most harmful
microorganisms
reproduce rapidly. TRUE FALSE
5. Shellfish tags must be filed in order of delivery date and
kept for a period
of _______ days.
6. Fresh shell eggs must be refrigerated at an ambient
temperature
of: ______F.
7. Foods in Modified Atmosphere Packages provide ideal
conditions for the growth
of: _______
8. The recommended range of bi-metallic stem thermometer is:
_______
9. Meat inspected by the U.S. Dept. of Agriculture must have
a/an:
____________ stamp.
10. Chicken and other poultry are most likely to be contaminated
with: _______
11. Smoked fish provide ideal conditions for the growth of
Botulinum spores.
Therefore, this product must be stored at: ______F
12. Safe temperatures for holding potentially hazardous foods
are: ______F or
below and ______F or above
13. What are the four types of defective canned products that
must be
removed from circulation? ______, ______, _____, _____
14. Which of the following is an indication that fish is not
fresh?:
clear eyes fishy odor firm flesh
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After receiving the foods properly, they must be
immediatelymoved to appropriate storage areas.The most common types
of foodstorage include:
Refrigeration storageFreezer storageDry storageStorage in
Ice
We will discuss each of theseindividually; however,
certainaspects are common for all types ofstorage and are described
below.
FIFO
An important aspect of food stor-age is to be able to use food
productsbefore their use-by or expirationdate. In this regard,
stock rotation isvery important. The common senseapproach of First
in First out (FIFO)method of stock rotation preventswaste of food
products and ensuresquality. The first step in implement-ing the
FIFO method of stock rota-tion is to date products. Marking
theproducts with a date allows foodworkers to know which product
wasreceived first. This way, the older stockis moved to the front,
and the newlyreceived stock is placed in the back.
Storage Containers
It is always best to store food intheir original packaging;
however,when it is removed to another con-tainer, take extra care
to avoid cont-amination. Only use food containersthat are clean,
non-absorbent andare made from food-grade materialintended for such
use. Containersmade from metal may react withcertain type of high
acid foods suchas sauerkraut, citrus juices, tomatosauce, etc.
Plastic food-grade con-tainers are the best choice for thesetypes
of foods. Containers made ofcopper, brass, tin and galvanized
metalshould not be used. The use of suchproducts is prohibited.
Re-using cardboard containers tostore cooked foods is also a
sourceof contamination. Lining containerswith newspapers, menus or
otherpublication before placing foods isalso prohibited as chemical
dyes fromthese can easily leach into foods.
Storage Areas
Foods should only be stored indesignated areas. Storing foods
inpassageways, rest rooms, garbageareas, utility rooms, etc. would
sub-ject these to contamination. Raw
foods must always be storedbelow and away from cookedfoods to
avoid cross contami-nation.
Refrigerated Storage
This type of storage is typi-cally used for holding potential-ly
hazardous foods as well asperishable foods for short peri-ods of
timea few hours to afew days.
An adequate number of effi-cient refrigerated units arerequired
to store potentially
hazardous cold foods. By keepingcold foods cold, the
microorganismsthat are found naturally on thesefoods are kept to a
minimum. Coldtemperature does not kill microor-ganisms, however, it
slows downtheir growth.
Pre-packaged cold foods must bestored at temperatures
recommendedby the manufacturer. This is especiallyimportant when
dealing with vacuumpacked foods, modified atmospherepackages and
sous vide foods. Smokedfish is required by the Health Code tobe
stored at 38F or below.
Fresh meat, poultry and otherpotentially hazardous foods must
bestored at 41F or below, while frozenfoods must be stored at 0F or
below.For foods to be maintained at thesetemperatures,
refrigerators andfreezers must be operating at tem-peratures lower
than 41F and 0F.,respectively. Thermometers placedin the warmest
part of a refrigeratedunit are necessary to monitor thetemperature
of each unit.
The rule of storage, First In FirstOut (FIFO) ensures that
olderdeliveries are used up before newerones. In practicing FIFO,
the veryfirst step would be to date all prod-ucts as they are
received. The nextstep is to store the newer productsbehind the
older ones.
The following rules are importantin making sure that foods are
safeduring refrigerated storage:
Store cooked foods above rawfoods to avoid
cross-contamina-tion.
Keep cooked food items coveredunless they are in the process
ofcooling, in which case they must becovered after being cooled to
41F.
Avoid placing large pots of hotfoods in a refrigerator. This
willcause the temperature of therefrigerator to rise and otherfoods
will be out of temperature.
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STORAGE OF FOOD
Cross ContaminationWhen harmful microorganisms aretransferred
from one food item toanother, typically, from raw foods tocooked or
ready to eat foods, it istermed cross contamination. Thisexpression
also applies in any situa-tion where contamination from oneobject
crosses over to another. Crosscontamination may also occur
betweentwo raw products, for instance,poultry juices falling on raw
beefwill contaminate it with Salmonella,which is typically only
associatedwith poultry and raw eggs.
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Store foods away from drippingcondensate , at least six inches
abovethe floor and with enough spacebetween items to encourage
aircirculation.
Freezer Storage
Freezing is an excellent methodfor prolonging the shelf life of
foods.By keeping foods frozen solid, thebacterial growth is minimal
at best.However, if frozen foods are thawedand then refrozen, then
harmfulbacteria can reproduce to dangerouslevels when thawed for
the secondtime. In addition to that, the quality ofthe food is also
affected. Never re-freeze thawed foods, instead use
themimmediately. Keep the followingrules in mind for freezer
storage:
Use First In First Out method ofstock rotation.
All frozen foods should be frozensolid with temperature at 0F
orlower.
Always use clean containers thatare clearly labeled and
marked,and have proper and secure lids.
Allow adequate spacing betweenfood containers to allow for
properair circulation.
Never use the freezer for coolinghot foods.
** Tip: When receiving multipleitems, always store the frozen
foodsfirst, then foods that are to be refrig-erated, and finally
the non perishabledry goods.
Dry Storage
Proper storage of dry foods suchas cereals, flour, rice,
starches, spices,
canned goods, packaged foods andvegetables that do not require
refrig-eration ensures that these foods willstill be usable when
needed. Adequatestorage space as well as low humidity(50% or less),
and low temperatures(70 F or less) are strongly recom-mended. In
addition to the above,avoid sunlight as it may affect thequality of
some foods. Following aresome of the guidelines:
Use First In First Out method ofstock rotation.
Keep foods at least 6 inches off thefloor. This allows for
proper cleaningand to detect vermin activity.
Keep foods in containers withtightly fitted lids.
Keep dry storage areas well light-ed and ventilated.
Install shades on windows to pre-vent exposure from
sunlight.
Do not store foods under over-head water lines that may dripdue
to leaks or condensation.
Do not store garbage in dry foodstorage areas.
Make sure that dry storage area isvermin proof by sealing walls
andbaseboards and by repairing holesand other openings.
** Safety Tip: Storage of harmfulchemicals in the food storage
areascan create hazardous situations andhence is prohibited by law.
All chemi-cals must be labeled properly andused in accordance to
the instructionson the label. Pesticide use is prohibit-ed unless
used by a licensed pest con-trol officer.
Storage in Ice
Whenever food items are to bestored in ice, care must be taken
toensure that water from the meltedice is constantly being drained
sothat the food remains on ice andnot immersed in iced water.
Furthermore, it is improper tostore food in ice machines or
icethat will be later used for humanconsumption.
Food should be stored at least sixinches off the floor, away
from wallsand dripping pipes.
Keep all food, bulk or otherwise,covered and safe from
contamina-tion.
Check food daily and throw awayany spoiled or contaminated
food.
Store cleaning, disinfecting, andother chemicals away from
foods,clearly marked and in their originalcontainers.
Keep food refrigerated at a tem-perature of 41F or below.
Monitor temperatures regularlywith a thermometer placed in
thewarmest part of the refrigerator.
Keep all cooling compartmentsclosed except when you are
usingthem.
Store food in a refrigerator insuch a way that the air inside
cancirculate freely.
Keep all refrigerated foods covered,and use up stored leftovers
quickly.
When dishes and utensils aresparkling clean, keep them thatway
by proper storage. Keep allcups and glasses inverted.
Cakes, doughnuts and fruit piesmay be kept inside a covered
dis-play area.
The only goods that should be lefton the counter uncovered are
thosewhich are individually wrappedand not potentially
hazardous.
Do not set dirty dishes, pots, car-tons or boxes on food
tables.
Whenever products are removedfrom their original containers,
storethem in tightly covered, rodentproof containers with
labels.
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FOOD STORAGE REVIEW
Foods stored at least sixinches above the floor
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Product Refrigerator Freezer
EggsFresh, in shell 4 to 5 weeks Dont freezeRaw yolks, whites 2
to 4 days 1 yearHard cooked 1 week Dont freeze wellLiquid
pasteurized eggs
or egg substitutes,opened 3 days Dont freezeunopened 10 days 1
year
Mayonnaise, commercialRefrigerate after opening 2 months Dont
freeze
TV Dinners, Frozen CasserolesKeep frozen until ready to heat 3
to 4 months
Deli & Vacuum-Packed ProductsStore-prepared 3 to 5 days Dont
freeze well
egg, chicken, tuna, ham,macaroni salads
Pre-stuffed pork & lamb chops, chicken breasts stuffed
w/dressing 1 day Dont freeze well
Store-cooked convenience meals 3 to 4 days Dont freeze well
Commercial brandvacuum-packeddinners with USDA seal,unopened 2
weeks Dont freeze well
Raw Hamburger, Ground & Stew MeatHamburger & stew meats
1 to 2 days 3 to 4 monthsGround turkey, veal, pork,
lamb 1 to 2 days 3 to 4 months
Ham, Corned BeefCorned beef in pouch
with pickling juices 5 to 7 days Drained, 1 monthHam, canned,
labeled
Keep Refrigerated,unopened 6 to 9 months Dont freezeopened 3 to
5 days 1 to 2 months
Ham, fully cooked, whole 7 days 1 to 2 monthsHam, fully cooked,
half 3 to 5 days 1 to 2 monthsHam, fully cooked, slices 3 to 4 days
1 to 2 months
Hot Dogs & Lunch Meats (in freezer wrap)Hot dogs,
opened package 1 week 1 to 2 monthsunopened package 2 weeks 1 to
2 months
Lunch meats,opened package 3 to 5 days 1 to 2 monthsunopened
package 2 weeks 1 to 2 months
Refrigerator and Freezer Storage ChartSince product dates arent
a guide for safe use of a product, consult this chart and follow
these tips.These short but safe time limits will help keep
refrigerated food 41 F (5C) from spoiling or becoming
dangerous.
Purchase the product before sell-by or expiration dates. Follow
handling recommendations on product. Keep meat and poultry in its
package until just before using. If freezing meat and poultry in
its original package longer than 2 months, overwrap these
packages
with airtight heavy-duty foil, plastic wrap, or freezer paper,
or place the package inside a plastic bag.
Because freezing 0 F (-18 C) keeps food safe indefinitely, the
following recommended storage times arefor quality only.
RECOMMENDED STORAGE OF FOOD
Product Refrigerator Freezer
Soups & StewsVegetable or meat-added
& mixtures of them 3 to 4 days 2 to 3 months
Bacon & SausageBacon 7 days 1 monthSausage, raw from
pork,
beef, chicken or turkey 1 to 2 days 1 to 2 monthsSmoked
breakfast links,
patties 7 days 1 to 2 monthsSummer sausage labeled
Keep Refrigerated,unopened 3 months 1 to 2 monthsopened 3 weeks
1 to 2 months
Fresh Meat (Beef, Veal, Lamb, & Pork)Steaks 3 to 5 days 6 to
12 monthsChops 3 to 5 days 4 to 6 monthsRoasts 3 to 5 days 4 to 12
monthsVariety meats (tongue,
kidneys, liver, heart,chitterlings) 1 to 2 days 3 to 4
months
Meat LeftoversCooked meat & meat dishes 3 to 4 days 2 to 3
monthsGravy & meat broth 1 to 2 days 2 to 3 months
Fresh PoultryChicken or turkey, whole 1 to 2 days 1 yearChicken
or turkey, parts 1 to 2 days 9 monthsGiblets 1 to 2 days 3 to 4
months
Cooked Poultry, LeftoverFried chicken 3 to 4 days 4 monthsCooked
poultry dishes 3 to 4 days 4 to 6 monthsPieces, plain 3 to 4 days 4
monthsPieces covered with broth,
gravy 1 to 2 days 6 monthsChicken nuggets, patties 1 to 2 days 1
to 3 months
Fish & ShellfishLean fish 1 to 2 days 6 monthsFatty fish 1
to 2 days 2 to 3 monthsCooked fish 3 to 4 days 4 to 6 monthsSmoked
fish 14 days 2 monthsFresh shrimp, scallops,
crawfish, squid 1 to 2 days 3 to 6 monthsCanned seafood after
opening out of can
Pantry, 5 years 3 to 4 days 2 months
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11N E W Y O R K C I T Y D E P A R T M E N T O F H E A L T H
& M E N T A L H Y G I E N E
Food borne illnesses are causedby the presence of
foreignobjects, chemicals and living organ-isms in our foods. These
can bedescribed as hazards to our health.
Physical Hazards
The presence of a foreign objectin food that can cause an injury
oran illness is called a Physical Hazard.The common cause of a
physicalhazard is accidental and/or due toimproper food handling
practices byfood workers. Food workers mustbe trained to handle
foods safely soas not to contaminate foods. Foodworkers should not
wear jewelry orany other personal effects that mayaccidentally fall
into food items.
Some common examples include:
Tiny pebbles that are sometimesfound in rice, beans, and
peas.
Fragments of glassfrom a bro-ken glass, from scooping ice
withthe glass, from broken light bulbwithout protective shields,
etc.
Short, un-frilled toothpicks usedto hold a sandwich
together.
Bandages
Metal shavings from a worn canopener
Scouring pad (steel wool) wire
Pieces of jewelry
Any food item with a physical hazardmust be discarded
immediately.
Chemical hazards
A chemical hazard may be in afood item either accidentally,
delib-erately or naturally.
A chemical may be introduced toa food accidentally by the
carelessuse of insecticides, storing of clean-ing and other
chemicals next toopen foods and the storage of acidicfoods in metal
containers.
These are the more commonexamples and may be avoided by:
Using an experienced, licencedexterminator.
Storing cleaning and other chemi-cals, including personal
medica-tion, away from foods, preferablyin a locked cabinet.
Storing acidic foods in containersmade of food-grade
plastic.
A chemical may be introducedinto a food item deliberately
toenhance its taste or appearancewithout realizing that it may
causeconsumers to become ill.
Sulfites are used to maintain thecolor and freshness of cut
fruits andvegetables.
Monosodium Glutamate (MSG)is used to enhance the flavor of
foods.
Excessive use of sulfites and MSGhave both resulted in serious
allergicreaction among sensitive individuals.MSG is permitted in a
food serviceestablishment as long as it is dis-closed on the menu,
however, theuse of sulfites is prohibited. Certainfoods may contain
sulfites when theyare brought in but none may be addedin a food
service establishment.
Toxic metals
Utensils made from lead, copper,brass, zinc, antimony and
cadmiumare not permitted for use with foodproducts. These can cause
toxic-metal poisoning from the leachingof these chemicals into the
food.
Similarly, containers previouslydesigned to hold cleaning
agentsand other chemicals should never beused for food storage.
Always ensurethat food storage containers aremade from food-grade
materials.
Biological Hazards
Biological hazards occur whendisease-causing microorganismssuch
as Bacteria, Viruses, Parasitesand Fungi end up contaminatingour
food supply. In addition to that,toxins found naturally in certain
foodscan also cause food borne illness.
Mushrooms are both poisonousand non-poisonous and they are
dif-ficult to tell apart. To be certainthat a safe variety is being
used,they must be purchased from a reli-able commercial source.
Toxins in certain fish can also bea serious problem. Some fish
havenatural toxins, others accumulatetoxins from their food, while
yet
QUICK REVIEW1. The acronym FIFO means: ___________________
2. The first step in implementing FIFO is to rotate the stock.
TRUE FALSE
3. The New York City Health code requires that all food items
must be stored at least _______ off the floor.
4. In order to prevent cross-contamination, raw foods in a
refrigerator must be stored _______ cooked foods.
5. Cold temperatures slow down the growth of microorganisms.
TRUE FALSE
6. Food for storage must be kept covered and/or stored in
vermin-proof containers. TRUE FALSE
7. Ice intended for human consumption can be used for storing
cans and bottles. TRUE FALSE
8. When foods are stored directly in ice, the water from that
ice must be drained constantly. TRUE FALSE
HAZARDS TO OUR HEALTH
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FOOD ALLERGIES
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An allergy is a reaction to a foodor ingredient that the
bodymistakenly believes to be harmful.Millions of Americans suffer
fromallergic reactions to food each year.Most of these food
allergies aremild in nature, but some foodallergies can cause
severe reactions,and may even be life-threatening.
There is no cure for food allergies.Avoidance of food allergens
andearly recognition and managementof allergic food reactions are
crucialto prevent serious health conse-quences.
Common Symptoms
Following are some of the com-mon symptoms:
Mild Itching Wheezing Hives Swelling of face and eyesSevere Loss
of consciousness due to
air way obstruction Death
Eight Most Common Allergens
Although an individual could beallergic to any food product,
such as
fruits, vegetables, and meats, however,the following eight foods
account for90% of all food-allergic reactions:
Fish Peanuts Wheat Soy Tree Nuts Eggs Milk Shell Fish
Heres an easy way to remember them:
Food Problems Will Send The EMS
These eight foods as well as anyfood that contains proteins
fromone or more of these foods arecalled major food allergens by
law.
Additives that Trigger Allergies
In addition to the foods listedabove, some common additives
offoods can also trigger an allergicreaction. Full disclosure of
these onthe menu is necessary. Following aresome of the common food
additivesused in the food industry:
Nitrites*added in meats for redness.
Sulfites*added to dried andpreserved fruits and vegetables
forfreshness.
MSG added to enhance theflavor of food.
* The use of Nitrites and Sulfites in theretail food industry is
not permitted.
Hidden Ingredients
Sometimes a dish may contain avery insignificant amount of
commonallergens and only the chef may beaware of it. Never guess!
Always ensurethat a dish is 100% free of allergens.Review the
ingredients list for everydish requested by the customers andcheck
labels on packaged and ready-to-eat food products.
Customer Safety
In order to protect the customers,it is important that there is
full dis-closure of the use of these eightcommon allergens to the
customers.This can be done in the followingmanner:
By describing details of menuitems.
When uncertain about any ingredient, inform the
customerimmediately.
Ensure that food has no contactwith ingredients to which
customeris allergic. Even the smallestamount of allergen can cause
aserious reaction.
Wash hands thoroughly and usenew sanitary gloves before
others develop toxins during stor-age. Puffer fish may
containtetrodotoxin and/or saxitoxin whichcan cause severe illness
and death.These are central nervous systemtoxins and according to
FDA, are1,200 times more deadly thancyanide.
Certain predatory fish, such asthe barracuda, feed on smaller
fishwhich in turn feed on algae. Algae,during certain seasons and
in certain
waters may be toxic. This toxicityaccumulates in the smaller
fish andthen in the fish that eat the smallerfish. In this manner
the ciguatoxin,which is not destroyed by cooking,may accumulate in
fish and thisleads to the illness Ciguatera.
Scombroid poisoning is a foodborne illness caused by the
con-sumption of marine fish from theScombridae family: tuna,
mackerel,and a few non-Scombroidae relatives,
such as bluefish, dolphin andamberjacks. These fish have
highlevels of histidine in their flesh andduring decomposition, the
histidineis converted into histamine whichcauses consumers to
suffer an aller-gic-like reaction. The symptoms ofthis illness,
among other things,mimic a heart attack. Histamine isnot destroyed
by cooking.
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preparing dishes for guests withfood allergy.
Clean and sanitize all equipment,cooking and eating utensils,
andfood contact surfaces with hotsoapy water before
preparingallergen-free foods.
Never use any equipment orutensils previously used to cookother
foods.
Never cook with oils that wereused to prepare other foods.
Heatdoes not destroy allergens.
Look out for splashes and acci-dental spills.
It is important to remember thatremoving allergens from a
finisheddish, such as nuts, shellfish etc, doesnot make the dish
safe.
If a guest has an allergic reaction,call 911 immediately. To
preventfuture mistakes, find out whatwent wrong.
In order to understand the reasonsbehind food sanitation
practices, itis necessary to know a few facts aboutthe
microorganisms which cause foodspoilage and foodborne disease.
Bacteria
Bacteria, commonly called germs,are extremely small,
plant-likeorganisms which must be viewedthrough a microscope in
order to beseen. If 25,000 bacteria are placedin a line, that line
would only beone inch long; one million could fiton the head of a
pin. Like any livingthing, bacteria require food, moistureand the
proper temperature for growth.Most of them need air (these are
calledaerobes), but some can survive only inthe absence of air
(these are calledanaerobes) and some can grow with orwithout air
(these are called facultative).
Bacteria are found everywhere onthe earth, in the air and in
water.Soil abounds with bacteria whichgrow on dead organic
matter.
Shapes of Bacteria
One method of classifying bacteriais by their shape. All
bacteria can beassigned to one of the following cat-egories:
Cocci are round or spherical inshape. While they are able to
livealone, they often exist in groups.Single chains are called
streptococci.Those which form a grape-likecluster are called
staphylococciwhile those that exist in pairs arecalled
diplococci.
Bacilli are rod shaped. Some ofthese also congregate in the
singlechain form and are called strepto-bacilli.
Spirilla are spiral or commashaped.
Spores
Some bacteria are able to protectthemselves under adverse
conditionsby forming a protective shell or wallaround themselves;
in this form theyare in the non-vegetative stage andare called
spores. These bacterialspores can be likened to the seeds ofa plant
which are also resistant toadverse conditions.
During the spore stage bacteriado not reproduce or multiply.
Assoon as these spores find themselvesunder proper conditions of
warmth,moisture and air requirement, theyresume their normal
vegetative stageand their growth . Since spores aredesigned to
withstand rigorous con-ditions, they are difficult to destroyby
normal methods. Much higherkilling temperatures and longer
timeperiods are required. Fortunately,
MICROBIOLOGY OF FOODS BACTERIA
QUICK REVIEW
The presence of the following in food constitutes a physical
hazard:
1. Pieces of glass TRUE FALSE
2. Metal shavings TRUE FALSE
3. Piece of wood TRUE FALSE
4. Pebbles and stones TRUE FALSE
5. MSG TRUE FALSE
6. Toothpick TRUE FALSE
The presence of the following in the food constitutes a chemical
hazard:
7. Ciguatoxin TRUE FALSE
8. Prescription medicines TRUE FALSE
9. Roach spray TRUE FALSE
10. Hair TRUE FALSE
11. False fingernails TRUE FALSE
12. Hair dye TRUE FALSE
13. Sulfites can be used in food preparation as long as their
use is disclosed
on the menu. TRUE FALSE
14. Some wild mushrooms can be very toxic; therefore mushrooms
must
always be purchased from a reliable and trustworthy commercial
source.
TRUE FALSE
15. Use of MSG ( Monsodium Glutamate) in foods is a very
dangerous practice
and is not allowed under any circumstances. TRUE FALSE
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there are only a relatively few path-ogenic or disease causing
bacteriawhich are spore-formers. Tetanus,anthrax and botulism are
diseasescaused by spore-formers.
Bacterial Reproduction
Bacteria reproduce by splitting intwo; this is called binary
fission. Forthis reason, their numbers are alwaysdoubling: one
bacterium generates two;each of these generates another
tworesulting in a total of four and thefour become eight and this
goes onand on.
The time it takes for bacteria todouble (generation time) is
roughlytwenty to thirty minutes underfavorable conditions.
Types of Bacteria According to
Their Effect on Humans
Types of bacteria classifiedaccording to their effect on us
are:
Harmful or disease-causing bac-teria are known as
pathogenicbacteria or pathogens. They causevarious diseases in
humans,animals and plants.
Undesirable bacteria which causedecomposition of food are
oftenreferred to as spoilage bacteria.
Beneficial bacteria are used inthe production of various
foodsincluding cultured milk, yogurt,cheese and sauerkraut.
Benign bacteria, as far as weknow at the present time, are
neither helpful nor harmful tohumans. Of the hundreds
ofthousands of strains of bacteria,most fall in this category.
It must be realized that manybacteria are essential in the
bal-ance of nature thus the destruc-tion of all bacteria in the
worldwould be catastrophic. Our mainobjective is public health
protec-tion through the control anddestruction of pathogenic
(diseasecausing) bacteria and those thatcause food spoilage.
Bacterial Growth
Bacteria require certain conditionsin order to multiply. They
needmoisture, warmth, nutrients and time.It is rapid bacterial
multiplicationthat often causes problems withregard to the safety
of a food prod-uct. Under ideal conditions rapidgrowth can mean
that one organismcan become two in as little as2030 minutes.
The Bacterial Growth Curve tableassumes that a certain food
initiallycontains 1,000 organisms. The idealrapid growth takes
place during thelog phase and all bacteria will reachthis rapid
part of their growth ifgiven the correct conditions.Bacteria begin
their growth cycle byadjusting to any new environment orcondition
by being in a resting orlag phase. Stationary and deathphases are
usually brought about by
the depletion of availablenutrients and the produc-tion of their
waste.
Conditions Necessary
for the Growth of
Bacteria (FATTOM)
FoodBacteria require food for growth. The foods that they like
the most are the same ones wedo. These are generally
high protein foods of animalorigin, such as meat, poultry,
fish,shellfish, eggs, milk and milkproducts. They also love
plantproducts that are heat treated, suchas cooked potato, cooked
rice,tofu, and soy protein foods.
AcidityBacteria generally preferneutral foods. They do not
farewell in foods that are too acidicor too alkaline. This is why
vine-gar is used as a preservative.Acidity is measured in pH.
Anyfood with a pH value of 4.6 orless is considered too acidic
forbacteria to grow, therefore, thesefoods are relatively
safer.
1:00
10
100
1,000
10,000
100,000
1,000,000
1,000,E+07
3:00 5:00 7:00 9:00 11:00 1:00 3:00 5:00
Lag
pm am
Log
Death
Stationary
l
Growth PhasesBacterial Growth Curve
Growth of Bacteria
Number ofTime Organisms
30 minutes later 2,000
1 hour later 4,000
11/2 hours later 8,000
2 hours later 16,000
21/2 hours later 32,000
3 hours later 64,000
31/2 hours later 128,000
4 hours later 256,000
pH Values of Some Popular Foods
ApproximateProduct pH range
Ground beef 5.1 to 6.2Ham 5.9 to 6.1Fish (most species) 6.6 to
6.8Clams 6.5Oysters 4.8 to 6.3Crabs 7.0Butter 6.1 to 6.4Buttermilk
4.5Cheese 4.9 to 5.9Milk 6.3 to 7.0Yogurt 3.8 to 4.2Vegetables 3.1
to 6.5Fruits 1.8 to 6.7Orange juice 3.6 to 4.3Melons 6.3 to
6.7Mayonnaise 3.0 to 4.1
(commercial)
-
TemperatureIn general, bacteriaprefer warm temperatures.
Thosethat prefer our food growbetween 41140F (TemperatureDanger
Zone). This temperaturerange includes normal body tem-perature and
usual room tempera-ture. However, different types ofbacteria prefer
different tempera-tures.
Mesophilic Bacteria grow best attemperatures between 50110F.Most
bacteria are in this group.
Thermophilic Bacteria preferheat and grow best at
temperaturesbetween 110150F or more.
Psychrophilic Bacteria prefer coldand grow at temperatures below
50F.
One way to control the growth ofbacteria is to ensure that they
arenot within the Temperature DangerZone (See Page 2).
Time Bacteria require time togrow and multiply. When condi-tions
are favorable, one bacteriumwill split and become two everytwenty
to thirty minutes. Thus,the more time they have, the morebacteria
will be produced. Thesimplest way of controlling bacte-ria is to
minimize the time foodsstay in the temperature dangerzone.
OxygenSome bacteria needoxygen from the air in order togrow;
these are called aerobes.Others prefer it when there is noair or
oxygen; these are calledanaerobes. There are yet othersthat will
thrive whether oxygen ispresent or not; these are calledfacultative
aerobes or facultativeanaerobes.
MoistureBacteria need mois-ture or water in order to
survive.Food is absorbed in a liquid formthrough the cell wall. If
moistureis not present in sufficient quantity,
bacteria will eventually die.Bacteria can be controlled
byremoving moisture fromfoods by the processes ofdehydration,
freezing andpreserving in salt or sugar.
The amount of moisture ina food is measured by WaterActivity
value. Any foodwith a Water Activity valueof .85 or less does not
haveenough moisture to supportthe active growth of bacteria.
Locomotion
Bacteria cannot crawl, fly ormove about. A few types dohave
thread-like appendagescalled flagella with which theycan propel
themselves to a very lim-ited extent. Therefore they must becarried
from place to place by somevehicle or through some channel.
The modes of transmissioninclude: air, water, food,
hands,coughing, sneezing, insects, rodents,dirty equipment, unsafe
plumbingconnections and unclean utensils.Hands are one of the most
danger-ous vehicles. There is no doubt thatthat if food workers
would take bet-ter care of their hands then the inci-dence of
foodborne disease wouldbe reduced greatly.
Destruction by Heat
The most reliable and time-testedmethod of destroying bacteria
is theuse of heat. This method is mosteffective when both time and
tem-perature factors are applied. Inother words, not only do we
have toreach the desired temperature todestroy bacteria, but we
must allowsufficient time to permit the heat tokill the more sturdy
ones. The lowerthe temperature of the heat applied,the longer the
time required to killbacteria; conversely, the higher the
temperature, the less time is neces-sary. An example of this
principleinvolves the two accepted methodsfor pasteurizing milk. In
the hold-ing method, milk is held at a tem-perature of 145F for
thirty minuteswhile in the flash or high tem-perature short time
method, milkis held at 161F for fifteen seconds.
Destructon by Chemicals
Bacteria can be destroyed bychemical agents. Chemicals that
killbacteria are called germicides orbactericides. Examples are
carbolicacid, formaldehyde, iodine, chlorineand quaternary
compounds. Theeffectiveness of a bactericidedepends on the
concentration used.When used to kill pathogenic (dis-ease-causing)
organisms, it is calleda sanitizer. The most popular sani-tizer
used in the food industry ischlorine.
Other Methods of Destruction
When exposed to air and sun-light, bacteria are destroyed due
tothe combined effects of the lack ofmoisture and exposure to the
ultra-violet rays of the sun.
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Water Activity of Some Popular FoodsWater
Food Activity
Fresh fruits .97 to 1.0Pudding .97 to .99Bread .96 to .97Cheese
.95 to 1.0Fresh meat .95 to 1.0Cakes .90 to .94Cured meat .87 to
.95Jam .75 to .80Honey .54 to .75Dried fruit .55 to .80Chocolate
candy .55 to .80Caramels .60 to .65Dried milk .20Dried vegetables
.20Crackers .10
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Viruses
Viruses are minute organic formswhich seem to be
intermediatebetween living cells and organiccompounds. They are
smaller thanbacteria, and are sometimes calledfilterable viruses
because they are sosmall that they can pass through thetiny pores
of a porcelain filter whichretain bacteria. They cannot be
seenthrough a microscope (magnifica-tion of 1500x), but can be
seenthrough an electron microscope(magnification of
1,000,000x).Viruses cause poliomyelitis, small-pox, measles, mumps,
encephalitis,influenza, and the common cold.Viruses, like bacteria,
are presumedto exist everywhere.
Unlike bacteria, viruses cannotreproduce in the food. Food
onlyserves as a reservoir and a trans-porting mechanism until it
isingested. Once viruses invade ourbody, they use our cells to
duplicatethemselves. Most often, the presenceof viruses in food
supply is an indi-cation of contamination throughhuman feces. Food
workers poorpersonal hygiene for instance, notwashing hands
thoroughly afterusing the toilet, is a major cause ofthese viral
infections. The two mostcommon types of viruses in thefood industry
are Hepatitis A, andNoroviruses (previously known asNorwalk Virus).
Noroviruses havebeen recently implicated in variousfood borne
illness outbreaks involv-ing cruise ships. Noroviruses are
highly contagious and can spreadvery quickly. Hepatitis A virus
canbe fatal as it affects the liver. Parasites
Parasites are organisms that livein or on other organisms
withoutbenefiting the host organisms. Parasitesare not capable of
living independent-ly. The two most common parasitesthat affect the
food industry includetrichinella spiralis, which is common-ly
associated with pork, and theround Anisakid worm that is
associ-ated with many species of fish.With the growing interest in
eatingraw marinated fish such as sushi, sashi-mi, ceviche etc.,
there is an increasedrisk of illnesses such as Anisakiasis.
Yeasts
Yeasts are one-celled organismswhich are larger than
bacteria.They, too, are found everywhere,and require food,
moisture,warmth, and air for proper growth.Unlike some bacteria
which live with-out air, yeasts must have air in order togrow. They
need sugar, but have theability to change starch into sugar.When
yeasts act on sugar, the for-mation of alcohol and carbon diox-ide
results. In the baking industry,yeast is used to raise doughthrough
the production of carbondioxide. The alcohol is driven off bythe
heat of the oven. In wine pro-duction, the carbon dioxide gas
bub-bles off, leaving the alcohol. Theamount of alcohol produced
byyeasts is limited to 18%, becauseyeasts are killed at this
concentra-
tion of alcohol.
Yeasts reproduce by budding, whichis similar to binary fission.
Generally,the methods described for destructionof bacteria will
kill yeasts as well.
Yeasts are not generally consid-ered to be pathogenic or
harmful,although a few of them do causeskin infections. Wild
yeasts, or thosethat get into a food by accidentrather than by
design of the foodprocessor, cause food spoilage anddecomposition
of starch and sugar,and therefore are undesirable.
Molds
Molds are multicellular (many-celled) microscopic plants
whichbecome visible to the naked eyewhen growing in sufficient
quantity.Mold colonies have definite colors(white, black, green,
etc.). They arelarger than bacteria or yeasts. Somemolds are
pathogenic, causing suchdiseases as athletes foot, ringworm,and
other skin diseases. However,moldy foods usually do not
causeillness. In fact, molds are encouragedto grow in certain
cheeses to pro-duce a characteristic flavor.
The structure of the mold con-sists of a root-like structure
called themycelium, a stem (aerial filament)called the hypha, and
the spore sac,called the sporangium. All moldsreproduce by means of
spores. Moldsare the lowest form of life that havethese specialized
reproductive cells.
Molds require moisture and airfor growth and can grow on
almostany organic matter, which does notnecessarily have to be
food. Moldsdo not require warmth, and grow
Refrigeration
Refrigeration of foods does notdestroy the bacteria already
present.Cold temperatures from 0F to
41F will inhibit or slow the growthof bacteria. Thus, a food
item willstill be safe after several days in arefrigerator but not
indefinitely.
Freezing foods at or below 0Fwill further slow or even stop
thegrowth of bacteria but will not killthem.
MICROBIOLOGY OF FOODS OTHER MICROORGANISMS
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very well in refrigerators. Neither domolds require much
moisture,although the more moisture present,the better they
multiply.
Methods of destruction for moldsare similar to those required
for bac-teria. Heat, chemicals, and ultravio-let rays destroy mold
spores as well
as the molds. Refrigeration does notnecessarily retard their
growth.
Certain chemicals act as moldinhibitors. Calcium
propionate(Mycoban) is one used in makingbread. This chemical when
used inthe dough, retards the germination ofmold spores, and bread
so treated willremain mold-free for about five days.
One of the most beneficial moldsis the Penicillium mold from
whichpenicillin, an antibiotic, is extracted.The discovery, by Dr.
AlexanderFleming, of the molds antibioticproperties opened up a
whole fieldof research, and other antibioticproducts from molds
have beendiscovered.
There are three categories offoodborne illnesses:
infection,intoxication and toxin mediatedinfection.
Foodborne Infection
This is an illness that is caused byeating a food that has large
numbersof microorganisms on it. These micro-organisms enter the
human digestivetract and disrupt the functions of theintestines
resulting in diarrhea andother problems. The severity of theproblem
depends on the dosageingested and the particular bacterium.
The first symptoms of an infectionwill occur from as early as
six hours to
as long as forty eight hours after thecontaminated food is
eaten.
Foodborne Intoxication
This is an illness that is caused byeating a food that has the
toxins thatare generated by certain micro-organisms. The longer a
micro-organ-ism is on a food, the more time it hasto multiply and
produce its wasteproducts. These waste products aretoxins and
result in an intoxicationwhen that food is eaten.
It is important to note that anintoxication will cause nausea
andvomiting, either immediately afterthe food is eaten or within
the first
six hours. Also, toxins are notdestroyed by heat so once they
areformed no amount of cooking after-wards will inactivate
them.
Foodborne Toxin Mediated
Infection
This illness occurs when one ingestsa food that has
microorganisms onit. These micro- organisms findfavorable
conditions to grow in theintestines and produce their toxinswhich
will then cause a foodborneillness.
FOODBORNE ILLNESSES
QUICK REVIEW
1. Foods that have been contaminated with pathogenic bacteria (
will will not) change in taste and smell.
2. Under favorable conditions bacteria can double their
population every 20 to 30 minutes. TRUE FALSE
3. At what temperature is rapid growth of pathogenic bacteria
possible? 65F 140F
4. What are the six factors that affect the growth of
bacteria?_______, _______, _______, ________, ________,
________.
5. Which of the following foods may encourage rapid growth of
bacteria?: Cooked rice/Hard boiled air cooled shell egg
6. What type of bacteria grows best at temperatures between
50-110F? _______________
7. What is the water activity level at which bacteria have
difficulty reproducing? _______________
8. In the life cycle of bacteria, during which phase do bacteria
grow most quickly? _______________
9. Most viral food-borne diseases are the result of poor
personal hygiene. TRUE FALSE
10. The food-borne parasite typically found in under-cooked pork
is: _____________
11. A food-borne parasite typically found in marine fish is:
_______________
12. The most popular chemical sanitizer is _______________
13. Food held under refrigeration must be at or below:
__________F
14. The reason for refrigerating potentially hazardous foods is
to: _______________
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ILLNESS: SalmonellosisBACTERIA: Salmonella enteritidisSOURCE:
Animals, poultry, eggs, and humansFOODS INVOLVED: Chicken, other
poultry, eggsONSET TIME: 648 hoursTYPE OF ILLNESS:
InfectionSYMPTOMS: Abdominal pain, diarrhea, chills, fever,
nausea, vomiting, and malaise
CONTROL MEASURES
Cook chicken, poultry and stuffing to 165F for atleast 15
seconds.
Refrigerate raw chicken, poultry, and other meatsto 41F or
lower.
Pay close attention to eggs: store eggs in a refrigera-tor at
45F or lower. Cook eggs to 145F or higher, (orper customer
request), break and cook eggs to order,and use pasteurized eggs
instead of raw eggs if a foodis not going to be cooked to at least
145F.
Prevent cross contamination.
ILLNESS: Staphylococcal gastroenteritisBACTERIA: Staphylococcus
aureusSOURCE: Healthy human beings: in nose,
throat, hair, on infected cuts, bruises,abscesses and acne.
FOODS INVOLVED: Baked goods, custards, pastry, andcooked foods
traditionally left out atroom temperature: ham, sliced meatsand
other foods with low water activity
ONSET TIME: 648 hoursTYPE OF ILLNESS: InfectionSYMPTOMS:
Abdominal pain, diarrhea, chills,
fever, nausea, vomiting, and malaise
CONTROL MEASURES
Prevent bare hand contact with ready-to-eat foods. Practice good
personal hygiene. Prevent infected food workers from working.
Look
out for any worker that has an infected cut orwound on the hands
or skin.
Keep all foods at 41F or below; cool foods rapidly.
ILLNESS: CampylobacteriosisBACTERIA: Campylobacter jejuniSOURCE:
Poultry, pigs, sheep and cattleFOODS INVOLVED: Chicken, other
poultry, beef, liver
and water
ONSET TIME: 210 daysTYPE OF ILLNESS: InfectionSYMPTOMS: Diarrhea
(often-times bloody), severe
abdominal pain, fever, anorexia,malaise, headache and
vomiting.
CONTROL MEASURES
Proper sanitization of equipment in order to pre-vent cross
contamination.
Thoroughly cook meat, poultry and poultry products. Use only
pasteurized milk. Use potable water.
ILLNESS: ListeriosisBACTERIA: Listeria monocytogenesSOURCE:
Soil, infected animals or humans,
and waterFOODS INVOLVED: Unpateurized milk, raw vegetables,
poultry, raw meats, cheeseONSET TIME: 1 day3 weeksTYPE OF
ILLNESS: InfectionSYMPTOMS: Low grade fever, flu-like symptoms,
stillbirths, meningitis and encephalitis. *Fatalities may
occur
CONTROL MEASURES
Cook foods thoroughly and to required minimumtemperatures.
Use only pasteurized milk and dairy products. Thoroughly wash
raw vegetables before eating. Avoid cross contamination. Clean and
sanitize all surfaces.
ILLNESS: ShigellosisBACTERIA: Shigella speciesSOURCE: HumanFOODS
INVOLVED: Raw produce, moist prepared foods
tuna, macaroni, potato salads, etc.ONSET TIME: 17 daysTYPE OF
ILLNESS: InfectionSYMPTOMS: Abdominal pain, diarrhea bloody
stools and fever.
CONTROL MEASURES
Practice good personal hygiene with special emphasison hand
washing, especially after using the toilet.
Avoid bare hands contact with ready-to-eat foods. Rapidly cool
foods to 41F or below. Avoid cross contamination. Eliminate flies
from the facility. Clean and sanitize all surfaces.
COMMON FOODBORNE ILLNESSES
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ILLNESS: BotulismBACTERIA: Clostridium botulinumSOURCE: Soil,
water, intestinal tract of animals
and fishFOODS INVOLVED: Home-canned foods, smoked and
vacuum packaged fish, garlic in oil,baked potatoes, and thick
stews
ONSET TIME: 1236 hoursTYPE OF ILLNESS: IntoxicationSYMPTOMS:
Gastrointestinal symptoms may pre-
cede neurological symptoms: vertigo,blurred or double vision,
dryness ofmouth, difficulty swallowing, speak-ing and breathing,
muscular weak-ness and respiratory paralysis. Thisillness may cause
fatalities.
CONTROL MEASURES
Never use home-canned or home-jarred products. Store smoked fish
at 38F or below. Store all vacuum
packaged foods according to manufacturers rec-ommended
instructions (time and temperatures).
Keep commercially prepared garlic and otherherbs in oil
refrigerated at all times.
Avoid cross contamination.
ILLNESS: Scombroid poisoningBACTERIA: Bacteria that help produce
histamineSOURCE:: Tuna, bluefish, mackerel, bonito, and
mahi mahiFOODS INVOLVED: Cooked or raw tuna, bluefish, mack-
erel, bonito, and mahi mahiONSET TIME: Minutes2 hoursTYPE OF
ILLNESS: IntoxicationSYMPTOMS: Headache, dizziness, nausea,
vomiting,
peppery taste, burning sensation in thethroat, facial swelling
and stomach aches.
CONTROL MEASURES
Use a reputable supplier. Refuse fish that have been thawed and
re-frozen.
Signs that fish have been re-frozen include driedor dehydrated
appearance; excessive frost or icecrystals in the package; or white
blotches (freezerburns).
Check temperatures. Fresh fish must be between32F and 41F.
Thaw frozen fish at refrigeration temperature of41F or
below.
ILLNESS: Hemorrhagic colitisBACTERIA: Shiga toxin producing
escherichia coli
such as e.coli 0157:h7SOURCE: Cattle, humans, unpasteurized
milk,
untreated water FOODS INVOLVED: Raw and undercooked ground
meats,
fresh produce, unpasteurized milkand untreated water
ONSET TIME: 1272 hoursTYPE OF ILLNESS: Intoxication as well as
infectionSYMPTOMS: Diarrhea (often bloody), severe
abdominal pain nausea, vomiting,chills. In children it may
complicateinto hemolytic uremic syndrome(hus), responsible for
kidney failureand blood poisoning.
CONTROL MEASURES
Cook ground beef and all ground meats to158F or higher.
Cook all foods to required minimum cookingtemperatures.
Use pasteurized milk. Reheat all foods to 165F within 2 hours.
Avoid cross contamination. Practice good personal hygiene. Wash
hands thor-
oughly after touching raw foods or after anyactivity that may
have contaminated them.
ILLNESS: Clostridium perfringensenteritis
BACTERIA: Clostridium perfringensSOURCE: Soil, water,
gastrointestinal tract of
healthy humans and animals (cattle,poultry, pigs, and fish)
FOODS INVOLVED: Meat, stews, chilli, gravies, poultry,
beansONSET TIME: 822 hoursTYPE OF ILLNESS: Intoxication as well as
infectionSYMPTOMS: Diarrhea and abdominal pain
CONTROL MEASURES
Rapidly cool meat dishes. (cooling methods arediscussed in
detail on pages 28-29.
Rapidly reheat foods to 165F within 2 hours. Avoid preparing
foods days in advance. Do not reheat foods on the steam table or
any
other hot holding equipment. Hold hot foods at 140F or
above.
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ILLNESS: Bacillus cereus gastroenteritisBACTERIA: Bacillus
cereus SOURCE: Soil and dust, cereal cropsFOODS INVOLVED: Rice,
starchy foodspasta, potatoes,
dry food products, meats, and milk.ONSET TIME: 30 minutes5
hoursTYPE OF ILLNESS: Intoxication as well as infectionSYMPTOMS:
Nausea, abdominal pain and watery
diarrhea
CONTROL MEASURES
Do not keep foods at room temperature. Rapidly cool meat dishes.
Rapidly reheat foods to 165F within 2 hours. Serve cooked foods
quickly after preparation.
ILLNESS: Vibrio parahaemolyticus gastroenteritis
BACTERIA: Vibrio parahaemolyticusSOURCE: Clams, oysters,
scallops, shrimp, crabsFOODS INVOLVED: Raw or partially cooked
shellfishONSET TIME: 30 minutes5 hoursTYPE OF ILLNESS: Intoxication
as well as infectionSYMPTOMS: Nausea, abdominal pain and watery
diarrhea
CONTROL MEASURES
Avoid eating raw or undercooked shellfish. Purchase seafood from
approved sources. Keep all seafood refrigerated at 41F or lower.
Avoid cross contamination.
ILLNESS: Hepatitis AVIRUS: Hepatitis A virusSOURCE: Human feces,
fecal contaminated
waters, fecal contaminated produceFOODS INVOLVED: Raw or
partially cooked shellfish,
fruits and vegetables, salads, coldcuts, water and ice.
ONSET TIME: 1550 daysSYMPTOMS: Fever, malaise,
lassitude,nausea,
abdominal pain and jaundice
CONTROL MEASURES
Obtain shellfish from approved sources. Ensure that food workers
practice good personal
hygiene. Avoid cross contamination. Clean and sanitize food
contact surfaces. Use potable water.
ILLNESS: Norovirus gastroentritisVIRUS: Norovirus (aka
norwalk-like virus)SOURCE:: Human feces, fecal contaminated
waters, fecal contaminated produceFOODS INVOLVED: Ready-to-eat
foods such as salads,
sandwiches, baked products,oysters,fruits and vegetables.
ONSET TIME: 1248 hoursSYMPTOMS: Fever, vomiting, watery
diarrhea,
abdominal pains
CONTROL MEASURES
Prevent ill food workers from working until fullyrecovered.
Ensure that food workers practice good personalhygiene.
Obtain shellfish from approved sources. Avoid cross
contamination. Clean and sanitize food contact surfaces. Use
potable water.
ILLNESS: Rotavirus gastroenteritisVIRUS: RotavirusSOURCE: Human
feces, fecal contaminated
waters, fecal contaminated foodFOODS INVOLVED: Ready-to-eat
foods such as salads,
sandwiches, baked products, contam-inated water
ONSET TIME: 13 daysSYMPTOMS: Vomiting,watery diarrhea,
abdominal
pains and mild feverCONTROL MEASURES
Prevent ill food workers from working until fullyrecovered.
Ensure that food workers practice good personalhygiene.
Avoid cross contamination. Clean and sanitize food contact
surfaces. Use potable water.
ILLNESS: Astrovirus gastroenteritisVIRUS: AstrovirusSOURCE:
Human feces, fecal contaminated
foodFOODS INVOLVED: Ready-to-eat foods such as salads,
sandwiches, baked products, contam-inated water.
ONSET TIME: 1070 hours
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SYMPTOMS: Vomiting, watery diarrhea, abdomi-nal pains and mild
fever.Outbreaks are more likely to occur indaycare and eldercare
facilities.
CONTROL MEASURES
Prevent ill food workers from working until fullyrecovered.
Ensure that food workers practice good personalhygiene.
Avoid cross contamination. Clean and sanitize food contact
surfaces. Use potable water.
ILLNESS: TrichinosisPARASITE: Trichinella spiralisSOURCE: Pigs,
wild game such as bear and walrusFOODS INVOLVED: Raw and
undercooked pork, pork
products, bear , walrus and any otherfood products contaminated
withthe former.
ONSET TIME: 428 daysSYMPTOMS: Gastroenteritis, fever, facial
edema,
muscular pains, prostration, andlabored breathing.
CONTROL MEASURES
Cook pork and pork products to 155F or higherfor at least 15
seconds.
Wash, rinse and sanitize equipment used to processpork and pork
products before use.
Purchase all pork and pork products fromapproved suppliers.
ILLNESS: AnisakiasisPARASITE: Anisakis simplexSOURCE: Marine
fish (saltwater species)FOODS INVOLVED: Raw, undercooked, or
improperly
frozen fish like pacific salmon, mackerel,halibut, monkfish,
herring, flounder,fluke, cod, haddock, and other fishused for
sushi, sashimi, and ceviche.
ONSET TIME: Within hoursSYMPTOMS: Mild cases include tingling or
tickling
sensation in throat, vomiting, or coughingup worms. Severe cases
include debilitatingstomach pains, vomiting, and diarrhea.
CONTROL MEASURES
Obtain seafood from approved sources. Thoroughly cook all
seafood to 145F or higher. Only use sushi-grade fish for sushi and
sashimi. Any fish to be consumed raw should be frozen at
minus 31F for 15 hours.
ILLNESS: CyclosporiasisPARASITE: Cyclospora cayetanensisSOURCE:
Human feces; fecal contaminated waterFOODS INVOLVED: Raw produce,
raw milk, water.ONSET TIME: About a weekSYMPTOMS: Watery diarrhea,
mild fever, nausea,
abdominal pains.
CONTROL MEASURES
Ensure food workers practice good personal hygiene. Wash all
produce- fruits and vegetables, especially
berries, thoroughly. Use potable water.
QUICK REVIEW1. Salmonella enteritidis is mainly associated with:
___________
2. Food workers sick with an illness that can be transmitted by
contact with food or through food should be: ___________
3. We can control the growth of the microorganism clostridium
perfringens by _________ ,_________,___________. 4. Ground meats
such as hamburgers must be cooked to a minimum temperature of 158F
to eliminate: ___________
5. Clostridium botulinum causes the disease known as botulism.
TRUE FALSE6. The microorganism Clostridium botulinum is mainly
associated with the following: Smoked fish/tuna fish 7. The
following illness has been associated with under-cooked shell eggs:
___________
8. Staphylococcal food intoxication is a common cause of
food-borne illness that can be prevented by cooking foods
thoroughly. TRUE FALSE
9. Shigellosis can be eliminated by cooking pork to 155F for 15
seconds. TRUE FALSE10. Scombroid poisoning occurs when someone eats
decomposing: ___________
11. Viral Hepatitis is caused by Bacillus cereus. TRUE FALSE12.
Escherichia coli O157:H7 is responsible for causing Hemolytic
Uremic Syndrome (HUS) among children. TRUE FALSE13. Escherichia
coli O157:H7 is mainly associated with ground poultry. TRUE
FALSE14. The illness trichinosis is caused by a parasite known as
Trichinella spiralis. TRUE FALSE15. To avoid trichinosis, NYC
Health Code requires pork to be cooked to a minimum temperature of:
___________
16. Shellfish tags must be kept with the product until it's used
up and then filed away for: ___________
17. Raw, marinated or partially cooked fish is made safe by
freezing at ______F for ______
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Personal hygiene simply meanskeeping yourself, and your
clothesas clean as possible. Proper personalhygiene is extremely
important inpreventing food borne illness sincepeople are the main
source of foodcontamination. Food workers shouldalways practice the
highest standardsof personal hygiene to ensure thatfood is safe
from biological, chemical,and physical hazards. Personal
hygieneenhances the good public image that isso essential to a good
food business.Highest standards of personal hygieneinclude proper
hand washing, shortand clean fingernails, notifying super-visor
when ill, use of proper hairrestraints, proper use of
disposablegloves, refraining from wearing jewelry,avoid eating,
drinking, smoking orotherwise engaging in any activity thatmay
contaminate the foods.
Personal hygiene is a combinationof several components described
below:
Proper Work Attire
Employees who prepare or serve foodproducts, or wash and
sanitize equipmentand utensils must wear clean outer gar-ments. It
is recommended that aprons,chef jackets, or smocks are worn
overstreet clothing. Whenever food workersleave the food area, they
should removetheir apron and store it properly. Forexample, when
using the bathroom, onbreaks, taking out trash, or
deliveringfood.
Keep personal clothing and otherpersonal items away from food
han-dling and storage areas. Employersmust provide adequate storage
areasfor employees personal belongings.
Hair Restraints
Food workers are required to wearhair restraints such as hair
nets, caps,hats, scarves, or other form of hair
restraints that are effective (facial hairincluded). This is
necessary to pre-vent them from touching their hair aswell as to
prevent hair from falling intothe food.
Wearing of Jewelry
Wearing jewelry such as necklaces,bracelets, earrings, and other
jewelrywhile working poses a physical hazardand as such should not
be worn byfood workers when preparing orserving food (a wedding
band is anexception to this rule.)
Importance of Clean Hands
Clean hands are extremely importantfor the safety of food. Most
people donot realize that as part of the normalflora, we carry a
lot of different diseasecausing microorganisms on our hands.For
instance, it is estimated that roughly5075 % of all healthy humans
carrythe Staphylococcus bacteria (mainly